Candied pears for winter

For the preparation of candied pears, it is better to take sweet and hard ones. You can even have them not very ripe, but most importantly - delicious. Wash them thoroughly, dry them with a towel and cut them into halves. Remove the cores. Pedicels can be removed or not removed - to your taste. I'm leaving. It seems to me that this is not only more beautiful, but also more interesting.

Put the sugar in a suitable saucepan, pour water into it and add citric acid. Bring the syrup to a boil with constant stirring, then cook it for a few more minutes. It is necessary that the syrup becomes transparent.

Put the prepared pears in the boiling syrup, turn off the heat. It is necessary that the fruits are completely immersed in syrup. Leave the pears to infuse for a day.

After this time, put the pan back on the fire and bring to a boil, then cook the pears for 5 minutes. Again, remove the future candied fruits to infuse during the day.

The next day we repeat the procedure, again leaving the pears to stand in the syrup for a day.

On the fourth day, again, bring the pears to a boil and cook for 15 minutes. We leave it standing again until the next day, after which we cook the pears for an hour. Now you can get the fruits and let the syrup drain.

After the pears have cooled down and the excess syrup has drained, put them in a suitable container and close the lids. So they will be stored long enough to feast on them in winter.

Before serving, candied fruits should be rolled in powdered sugar.

Have a nice tea party on cold winter evenings!